Go Back
Print Pin

Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce

These Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce are filled with crispy-potatoes, beans, crunchy-lettuce and the best sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Susan

Ingredients

  • 1 lb potatoes, chopped
  • 2 avocados, diced
  • 1 bell-pepper, chopped
  • 15 oz can black-beans, drained and rinsed
  • 15 oz can refried-beans
  • 8 taco-sized flour-tortillas
  • 2 tbsp taco-seasoning
  • 2 cups lettuce, chopped
  • 1 tbsp olive-oil
  • jalapeno cilantro-Sauce
  • cilantro, limes for serving

Instructions

  • Add the chopped-potatoes into a large-pot and cover with water. Bring the water to a boil & cook potatoes till fork tenderfor 15-20minutes. Then drain potatoes.
  • Heat olive-oil in a bowl above medium-high heat. Add the bell-pepper, potatoes and taco-seasoning to the pan and toss to blend. Press potatoes down to the pan and turn heat to moderate.
  • Allow potatoes to cook for 5-7minutes without even bothering them. Lift a corner of the potatoes with a spatula, should crispy flip and cook for another 5minutes.
  • While the potatoes are cooking add the black-beans and refried-beans into a pan over moderate heat. Stir to blend. Once heated through, turn heat to low.
  • Prepare the Jalapeno Cilantro Sauce in Accordance with the directions and Put aside.
  • Wrap the tortillas in a paper-towel and then heat them in the microwave for 30seconds.
  • To assemble, put in a layer of beans to each tortilla followed by lettuce, avocado, potatoes and Jalapeno Cilantro Sauce. Serve with cilantro and lime wedges.